Don'T Go Breaking My Stir-Fry With Spring Onion
Shannon
Cook on high heat to make your dish ready quicker!
People: 1
25 min

Ingredients

20 grams
Almonds
0.5
Bell Pepper
50 grams
Cabbage
0.75
Carrot
50 grams
Corn
0.75 tbsp
Lime
60 grams
Noodles
1 tbsp
Olive Oil
0.75 tbsp
Oyster Sauce
1 tbsp
Soy Sauce
1
Spring Onion

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Prep

  1. Boil your noodles according to the instructions on the package and set aside about a 1/4 cup of the starchy water when draining.
  2. Wash and cut your cabbage so that they all have a similar size and shape.
  3. Finely chop your bell pepper, carrot and spring onion.
  4. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat olive oil in a pan, add Cabbage and Carrot and fry for 5 minutes.Then add Corn and fry for 5 minutes.Finally, add Bell Pepper and fry for 5 extra minutes.
  3. Add lime, oyster sauce and soy sauce to your pan and mix.
  4. Add your reserved starchy water from noodles to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.

Finishing Touches

  1. Add your cooked noodles to your pan and mix until evenly coated. Serve and enjoy warm.
  2. Add Almonds and Spring Onion on top.